Venison Marinade
Elevate your wild game dishes with this flavorful Venison Marinade—a perfect balance of savory, sweet, and tangy notes designed to tenderize and enhance the rich, earthy flavors of venison. Crafted with a harmonious blend of olive oil, soy sauce, Worcestershire sauce, and red wine vinegar, this marinade gets an extra punch of depth from minced garlic, fresh rosemary, and thyme. A touch of brown sugar adds sweetness, while lemon juice and paprika provide a vibrant kick. Ready in just 10 minutes, this marinade works its magic as it penetrates the venison overnight, ensuring every bite is juicy and bursting with flavor. Perfect for grilling, roasting, or pan-searing, this marinade turns your venison into a tender, gourmet-worthy centerpiece. Great for wild game enthusiasts looking to explore new levels of flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cups Olive oil
- 0.25 cups Soy sauce
- 3 tablespoons Red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 large Garlic cloves, minced
- 2 tablespoons Brown sugar
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 0.25 cups Water
Instructions
In a medium-sized mixing bowl, combine the olive oil, soy sauce, red wine vinegar, and Worcestershire sauce.
Add the minced garlic cloves, brown sugar, rosemary, thyme, black pepper, paprika, and salt to the wet ingredients. Stir well to combine.
Whisk in the lemon juice and water to thin out the marinade and balance the acidity.
Place the venison cuts in a large resealable plastic bag or a shallow glass dish.
Pour the marinade over the venison, ensuring all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the venison with the marinade for at least 4 hours, but preferably overnight, to allow the flavors to penetrate the meat.
When ready to cook, remove the venison from the marinade and pat it dry with paper towels to remove excess moisture.
Discard the remaining marinade, as it has been in contact with raw meat.
Cook the venison as desired, either by grilling, pan-searing, or roasting, until it reaches your preferred doneness.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 22.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
